Parisian Delight: Hazelnut Cream-Filled Choux Pastry

Ingredients

• For the choux pastry: For the choux pastry:
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 4 large eggs 4 large eggs
• For the hazelnut cream filling: For the hazelnut cream filling:
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/2 cup (120g) hazelnut praline 1/2 cup (120g) hazelnut praline
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For garnish: For garnish:
• Powdered sugar Powdered sugar

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 28g (10g sugars)
• Protein: 5g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. 2.
   In a saucepan, bring water and butter to a boil over medium heat.
3. 3.
   Reduce the heat to low and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. 4.
   Transfer the dough to a mixing bowl and let it cool for a few minutes.
5. 5.
   Add the eggs, one at a time, beating well after each addition until the dough becomes smooth and glossy.
6. 6.
   Transfer the dough to a piping bag fitted with a large round tip.
7. 7.
   Pipe a ring-shaped pastry onto the prepared baking sheet, about 8 inches in diameter.
8. 8.
   Bake for 25-30 minutes or until golden brown and puffed.
9. 9.
   Remove from the oven and let it cool completely on a wire rack.
10. 10.
    In a mixing bowl, whip the heavy cream until soft peaks form.
11. 11.
    Gently fold in the hazelnut praline and vanilla extract until well combined.
12. 12.
    Cut the choux pastry in half horizontally and fill the bottom half with the hazelnut cream.
13. 13.
    Place the top half of the pastry on the cream and dust with powdered sugar.
14. 14.
    Serve and enjoy!

Treat your ingredients with care...

• Hazelnut praline — If you can't find hazelnut praline, you can make your own by toasting hazelnuts, grinding them with sugar until finely chopped, and then caramelizing the mixture until it turns into a paste.

Tips & Tricks

• Make sure to let the choux pastry cool completely before filling it to prevent the cream from melting.
• For an extra touch of flavor, you can drizzle the filled pastry with melted chocolate.
• If you prefer a stronger hazelnut flavor, you can add a few drops of hazelnut extract to the cream filling.
• To achieve a perfectly round shape, you can use a circular mold or trace a circle on the parchment paper as a guide when piping the pastry.

Serving advice

Serve the Hazelnut Cream-Filled Choux Pastry as a stunning centerpiece dessert at your next dinner party. Pair it with a cup of freshly brewed coffee or a glass of champagne for a truly luxurious experience.

Presentation advice

To enhance the presentation, you can sprinkle some crushed hazelnuts on top of the powdered sugar for an added crunch and visual appeal. Serve the pastry on a decorative platter or individual dessert plates for an elegant touch.